ServSafe Chapters 5 & 6

What is the most important factor in choosing a food supplier?

• It has a HACCP program or other food safety system.
• It has documented manufacturing and packing practices.
• Its warehouse is close to the operation, reducing shipping time.
• It has been inspected and complies with local, state, and federal laws

What is the best method of checking the temperature of a delivery of fresh fish?

• Feel the fish, making sure that it is cold to the touch.
• Insert a thermometer probe into the thickest part of the fish.
• Place a time-temperature indicator on the surface of the fish.
• Use and infrared thermometer to check the fish's temperature.

What is the correct temperature for receiving cold 
TCS food?

• 32 degrees F
• 41 degrees F
• 45 degrees F
• 50 degrees F

Milk can be received at 45 degrees F under what conditions?

• It is thrown out after 2 days.
• It is immediately cooled to 41 degrees F or lower
• It is cooled to 41 degrees F or lower within 4 hours.
• It is served or used in the operation within 2 hours

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

• Cross-contact
• Cross-contamination
• Time-Temperature abuse
• Incorrect cleaning and sanitizing

What is required when receiving fish that will be served raw or partially cooked?

• It must be alive when received.
• It must be thawed in the microwave.
• It must be used within 24 hours of receiving.
• It must be correctly frozen before you receive it.

What must be included on the label of TCS food that was prepped in-house?

• Date that the food was received.
• Name of each TCS ingredient included.
• Date that the food should be thrown out.
• List of all potential ingredients in the food.

How long can TCS food that was prepped in-house be stored?

• 3 days
• 4 days
• 5 days
• 7 days

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?

• below food with later use-by dates
• behind food with later use-by dates
• in front of food with later use-by dates
• alongside food with later use-by dates

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh raw chicken breasts be stored in a cooler?

• lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
• fresh salmon, fresh pork roast, fresh chicken breasts, lettuce
• Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon
• fresh salmon, lettuce, fresh chicken breasts, fresh pork roast